The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1887-05-28
BUTTER MAKING.
The Necessity of Raising the Grades OF All
Dairy Products.

The Necessity of Raising the Grades OF All
Dairy Products.
With oleomargarine practically out
of competition, dairymen ought at once
to raise the standard of butter. So far,
taking all the grades offered in this
market, there has been but little
change, save that some very poor stuff
has been marketed. Perhaps it ought
to be frankly stated that more low
grades of butter than usual has been
sold in New York City last winter. In
plain language, instead of going for
ward we have been going backward.
Manifestly this is serious mistake.
WhyP Because it recalls the condition
of the market when the makers of oleo
first secured foothold, and when the
comparison between the genuine and
bogus was often in favor of the latter.
The only way in which dairymen can
keep control of butter and cheese sales
for home and foreign consumption is
by honest dealing and by improvement
in grades. "Skin business" will not
do now. To illustrate, Chicago dealer
recently stated that of the butter re-
ceived in Chicago II per cent. would
class as fine, 49 per cent medium and
40 per cent poor. Taking "a cents as
an average price for fine dairy but
ter, IS cents for medium and II cents
for poor, every 100 pounds of dairy
butter received at Chicago would prob
ably represent the following values:
u IDS. fine at Oo
AZ lbs. medium at %
30 lbs poor at l2c. y
Total value Of 100 lbs. SIG d
If the forty per cent. of poor could be
brought up to the grade of medium the
value of each one hundred pounds
would be as follows:
II lbs fine at 24c,
50 lbs medium at lie. Ia y
Total value of 100 lbs. ................s10 o
a clear gain of $3.50 But if the whole
one hundred pounds was brought VI
to the grade of fine we should then re
ceive 1924 instead of 1862 in one cast
and 1892 in the other, gain owe
present conditions of 81. 48 in each on,
hundred pounds of dairy butter made
Ia che country and sum enormous il
The aggregate when figured on the en-
tire butter product of the country.
If the farmer finds sheep profitable
on his hill pastures he studies thei
peculiarities, calculates the marke
and finds what is for his interest t.
breed, whether for wool or for mutton
or both, and shapes his course accord
ingly. So in the dairy, il fine butte
is to be the speciality, COWS that give
good quantity of rich milk are desir
able. But every COW of whicheve
breed may be chosen, will not posses
TO a desirable degree those qualitie
which will make her continuance il
the dairy desirable. Not every COY
because she happens to have goo,
blood in her veins will make butter G
quality which will suit the presen
fastidiousness of the market One coy
of dairy may give a good quantity G
milk, but her butter lack good colo
and even good texture. One cow G
this kind in a herd will deteriorate tn
product of several better ones if thu
cream is all churned together.
II is not good economy to keep
COW which does not make first-clas
butter and a good quantity of it.
costs nearly as much to keep COZ
which will make but six pounds of bu
ter week while she gives milk an
will go dry two months before calvin
again, and will prove farrow two year
in five at that, as it does one which wi
make her eight to ten pounds of butte
in a week and bother her owner to dr.
her off before her period of CESSATION
closed and give her owner ca
promptly every year. But little arg'
, ment need be used to prove which I
the two sorts of cows will be the mo
profitable. Y Herald.